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Cut the zucchini into quarters, remove the core and cut in a small brunoise. Same cut for carrot and celery.
Boil the vegetable separately in salted boiling water for 2 minutes and immediately immerge in ice bath to preserve the colour. Keep aside.
Cut the tomato in quarters, remove the seeds and cut into a small brunoise. keep aside.
In a large pan heat the olive oil, add half of chopped garlic, when start to sizzle add lentil and barley.
Season with salt and pepper, reduce the flame, add few spoons of water and cook for few minutes. When the water has been absorbed, add the vegetables and cook for 2 minutes more.
In a heavy bottom pan, heat the olive oil, add the left chopped garlic and chili. When sizzling add the tomato sauce. Warm up the sauce, if it will result too thick add few spoons of water and pass through a fine sieve. Keep aside.
Season the pumpkin with salt and pepper, add olive oil and toss well. Place the pumpkin on a very hot grill and mark all sides.
In a deep plate pour the tomato sauce, place the salad, use a ring to give a perfect shape, arrange on top the grill pumpkin, garnish with the cress and finish with few drops of olive oil.
La Piazza at Hyatt Regency Delhi is the first trattoria-style fine dine that has been serving the most authentic Italian cuisine for the past 25 years